Preparation:
Beat 1/2 cup peanut butter and butter at medium speed with an electric mixer until blended. Add brown sugar, beating until light and fluffy. Add flour, mixing well. (Mixture will be crumbly.) Set aside 1 cup mixture for topping. Lightly press remaining peanut butter mixture into an ungreased 13- x 9-inch pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown; cool. Beat remaining 1/4 cup peanut butter, cream cheese, sugar, and vanilla at medium speed with an electric mixer until light and fluffy. Fold in whipped topping; spoon over prepared crust. Drizzle with melted chocolate, and cut through filling with a knife to marbleize. Sprinkle evenly with reserved peanut butter mixture. Cover dessert, and freeze overnight. Cut into squares to serve. |
